Cream Of Tartar

Baking IngredientAcidicTartNeutralOdorlessPowdery

Nutrition (per 100 g)

Calories: 0
Protein (g): 0
Fat (g): 0
Carbs (g): 0
Fiber (g): —
Sodium (mg): —

Primarily potassium bitartrate; contributes acidity without meaningful calories or macronutrients. Contains negligible sodium.

Storage

Room temp: up to 1095 days
Refrigerated: up to 0 days
Frozen: up to 0 days

Cream of tartar is a fine white powder of potassium bitartrate. It delivers a clean, tart acidity, stabilizes egg-white foams, and helps prevent sugar crystallization in candies and syrups. Cooks use it to activate baking soda in cookies and cakes, and it is sold in small jars as a dry pantry acid.

Formed as crystalline deposits inside wine barrels, it has been refined in European wine regions for centuries and adopted widely in Western and global baking. Its use is common in meringues, angel food cake, and confectionery rooted in French and American traditions.